| Predicate |
Object |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-54
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-05 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 |
| filingDate |
2011-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2013-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2013-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-101294312-B1 |
| titleOfInvention |
Sweet Potato Snacks |
| abstract |
The present invention relates to a method for producing a reduced pressure yum yum sweet potato snack by steaming and sweetening the sweet potato. By using the method for preparing a reduced-pressure fructose snack according to the present invention, since the anthocyanin is minimized and the fracturing strength of the snack is reduced, the thickness can be made thicker when a snack having the same fracturing strength is prepared. Snacks can be prepared. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102351505-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104982623-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104982623-B |
| priorityDate |
2011-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |